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江西农业大学食品学院吴国强博士课题组在工程技术顶级期刊《Chemical Engineering Journal》上发表油脂加工研究论文
江西农业大学食品学院 吴国强 博士 课题组 工程技术 顶级期刊 Chemical Engineering Journal 油脂加工 研究论文
2019/10/31
食品科学与工程学院粮油加工方向吴国强博士课题组在Elsevier出版集团旗下的顶级期刊《Chemical Engineering Journal》（影响因子：8.355，JCR一区Top期刊）在线发表了题名为“Transesterification of rice bran oil to biodiesel using mesoporous NaBeta zeolite-supported mol...
Effect of replacing sucrose with fructose on the physico-chemical sensory characteristics of kinnow candy
limonin organoleptical characteristics bitterness flavour texture
2014/7/10
We determine the effect of substitution of sucrose with fructose on the physico-chemical composition and sensory characteristics of kinnow candy. Candy was prepared with peel using sucrose and fructos...
Chemical markers in the aroma profiles of South Moravian red wine distillates
terpenoids compositional data principal component analysis centred log-ratio transformation gas chromatography/mass spectrometry solid-phase microextraction
2014/2/25
HSSPME-GC/MS method was used to investigate the volatile compounds responsible for varietal character in the aroma of wine distillates made from 16 different red wine grape cultivars: Andre, Blue Fran...
Sensory and Chemical Analysis of 'Shackleton's' Mackinlay Scotch Whisky
Antarctica GC GC-MS Glen Mhor HPLC olfactometry qualitative descriptive analysis whisky
2011/9/8
Three cases of Mackinlay's Rare Highland Malt whisky were excavated from the ice under Sir Ernest Shackleton's 1907 expedition base camp hut at Cape Royds in Antarctica in January 2010. The majority o...
Effect of Drying Methods on the Chemical Quality Traits of Cocoa Raw Material
Chemical quality cocoa drying methods fermentation
2010/9/30
This study concerns the measurement of some chemical quality properties of raw cocoa dried by
solar and heating methods. Sun drying method is considered as standard process. Drying trials were conduc...
Chemical Composition and Antioxidant Activity of Dates and Dates-Camel-Milk Mixtures as a Protective Meal against Lipid Peroxidation in Rats
Chemical Composition Antioxidant Dates Dates-Camel-Milk Mixtures Lipid Peroxidation
2010/11/8
Dates and camel milk have been reported to be used for prevention and treatment of various diseases in Arab countries. This study was designed to investigate the antioxidant activity of dates and cam...
Exopolysaccharide from Lactobacillus helveticus: identification of chemical structure and effect on biscuit duality
exopolysaccharide Lactobacillus helveticus biscuits xanthan LB-gum rheological properties chemical quality attributes sensory evaluation
2014/2/27
Exopolysaccharide (LB-gum) was produced from Lactobacillus helveticus by ethanol precipitation and gel-permeation chromatography. The structures of LB1 and LB2 were estimated by sugar composition anal...
Effect of pekmez addition on the physical, chemical, and sensory properties of ice cream
ice cream mulberry pekmez grape pekmez
2014/2/27
The effecs of pekmez concentrates (0, 2.5, 5.0, 7.5 and 10.0%) on the physical, chemical, and sensory properties of ice cream samples were examined. The addition of pekmez to ice cream formula positiv...
Chemical and Sensory Changes in Flavor of Roux Prepared from Wheat Flour and Butter by Heating to Various Temperatures
roux flavor cooking temperature chemical composition
2009/6/17
The flavor of an unheated wheat flour and butter mixture (roux 0) and roux samples heated to between 100°C and 180°C at 20°C intervals (roux I–V) were examined by chemical analyses of the aroma compon...
Reduction in Acidity by Chemical and Microbiological Methods and Their Effect on Moslavac Wine Quality
malolactic fermentation chemical deacidification acidic compositions
2009/3/19
Changes in chemical composition and sensory properties caused by chemical and microbiological methods of deacidification in Moslavac (syn. Furmint) wines were investigated. Alcoholic fermentation of M...
Chemical Changes in Chilled Farmed Sea Bass (Dicentrarchus labrax): Effect of Advanced Icing Conditions
sea bass slurry ice ozone microbial activity autolysis lipid damage
2014/3/10
The present research was focused on the commercialisation of fresh farmed sea bass (Dicentrarchus labrax). A slurry ice prototype (60% water/40% ice) coupled to an ozone generator (700 mV, 0.17 mg/l) ...
Effect of Pulsed Electric Fields on the Main Chemical Components of Liquid Egg and Stability at 4°C
egg lipids proteins pulsed electric field structure
2014/3/10
The effect of PEF on the whole liquid egg components, proteins and lipids, and the microstructure were studied and compared with pasteurisation. The effect of the refrigerated storage one week after t...
Variations in chemical compositions of Rosa damascena Mill. and Rosa canina L. fruits
Rosa damascena Rosa canina chemical composition nutritional value
2014/3/7
In this study, fruits, fruit flesh and seeds of damask rose (Rosa damascena Mill.) and rose hip (Rosa canina L.) were assayed for the composition of fatty acids, ascorbic acid, α-tocopherol, β-caroten...
A Computerized Procedure for Estimating Chemical Changes in Thermal Processing Systems
Chemical Changes Thermal Processing Systems
2008/11/27
Chemical changes caused by heating in a continuous flow, helically coiled tube indirect UHT process system were evaluated and compared to a non-flow, vat process system. On the basis of known formulas...
Physico-Chemical and Functional Quality of Buffalo Head Meat and Heart Meat
Buffalo Head Meat Heart Meat
2008/11/26
In the present study, physico-chemical and functional properties of buffalo head meat; heart meat and buffalo skeletal meat were estimated and compared. Moisture content of buffalo heart meat (78.42%)...